I am a sucker for some Nutella on a spoon straight from the jar, but some people don't consider that an acceptable dessert plan. For those people, these no-bake Nutella truffles are the next easiest. They're rich, chocolately and made only with three ingredients.
TL;DR
- Prep time: 5 minutes (plus rolling, chilling)
- Fridge storage: 1 week
- Freezer storage: 2 months
- Customise: adjust toppings like chopped nuts, crushed biscuits, coconut or even a drizzle of chocolate.
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Why you'll love this recipe
Truffles. No-bake truffles are a low-barrier dessert making them perfect for the holidays.
Chocolate balls. If you like the no-bake chocolatey balls, try my baileys chocolate truffles next.
Cheesecake. These are mixed in with cream cheese to give a no bake cheesecake vibe like my Oreo cheesecake truffles or Biscoff cheesecake balls.
Ingredients and substitutions
Nutella. This is a chocolate-hazelnut flavored spread.
You could substitute for other brands to decrease the cost, but from my experience Nutella has been the thickest so provides the best balls - if using the others, perhaps add some oats or decrease cream cheese so they're not too soft.
Malt biscuits. These add structure and balance the richness; arrowroot biscuits work well too, like in my chocolate rum balls, or any plain, lightly sweet biscuit.
Cream cheese. This creates the cheesecake-style filling and helps bind the mixture; non-dairy cream cheese works but will result in a softer truffle so you may need to chill for longer.
Please check the recipe card for full list of ingredients and quantity.
How to make Nutella balls
Step 1: Crush the malt biscuits into fine crumbs using a food processor or rolling pin.
Step 2: Add the Nutella and softened cream cheese to the crumbs. Mix until a thick, uniform dough forms.
Step 3: Roll into tablespoon-sized balls and coat as desired.
If too soft, chill the mixture for 20-30 minutes to firm up.
Step 4: Coat as desired - I used some extra Nutella and some add-ons. But you could use some cocoa powder, crushed hazelnuts, chocolate sprinkles etc.
My Top Tips
Chill before rolling. This prevents sticky hands and misshapen truffles.
Use softened cream cheese. Cold cream cheese won't combine smoothly and can cause lumps.
Taste before rolling. Because quality control.
Batch prepping
Every year for Christmas, I make huge batches of my truffles including my gingerbread truffles and cherry ripe balls and like them, these Nutella truffles are ideal for batch prepping desserts ahead of time.
- Fridge: Store in an airtight container for up to 7 days
- Freezer: Freeze for up to 3 months
- Serving from frozen: Let sit at room temperature for 5-10 minutes
Freezing Tip:
Freeze truffles in a single layer first, then transfer to a container to prevent sticking.
FAQs
This usually means the mixture is too warm or the cream cheese is too soft; chilling fixes this quickly.
Yes, Nutella truffles should be stored in the fridge because of the cream cheese, which helps them hold their shape and stay food-safe.
Cocoa powder, crushed hazelnuts, or melted chocolate all work well - I actually used extra Nutella because I'm not so secretly obsessed.
Other desserts and sweets recipes
Or, you can have a browse through my desserts and sweets for more delicious eats.
Recipe
Nutella Truffles
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Equipment
Ingredients
- 250 g (9 oz) malt biscuits, or similar
- 100 g (½ cup) Nutella
- 250 g (9 oz) cream cheese
Instructions
- Crush the 250 g malt biscuits into fine crumbs using a food processor or rolling pin.
- Add the 100 g (½ cup) Nutella and softened 250 g (9 oz) cream cheese to the crumbs. Mix until a thick, uniform dough forms.
- Roll into tablespoon-sized balls and coat as desired. If too soft, chill the mixture for 20-30 minutes to firm up.
- Coat as desired - I used extra Nutella and some add-ons. But you could use some cocoa powder, crushed hazelnuts, chocolate sprinkles etc.
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